Any cookbook worth its salt should be easily enough to interpret from gas to charcoal or vice versa. Just use a little thought to make the jump between the two. Heat is heat no matter where it comes from. No flavor of the other hand is a different subject, and that boils down to Ford vs. Chevy for most Q'ers.

THE BEST BOOK FOR ANY BEGINER IS STEVE'S "HOW TO GRILL".
PERIOD, END OF DISCUSSION.

bcarl, welcome to the discussion board. You'll find a lot of useful information to help your transition from Hibatchi to full size grill. I'll second Grand Scale's motion to buy the book "How to Grill". I have Steven's five books on grilling and I use HTG the most. The photos and step-by-step instructions will have you cooking like a pro!

Webber's book is great and there are a lot of good cookbooks out there but How To Grill (see the store section of this website) is by far the best cookbook for someone in your situation, just starting to grill.

The book shows you how to setup a grill for various grilling techniques (even with a gas grill it is important to understand how to use it) and it has many delicios traditional receipes bit the greatest part is it has many out-of-the-box receipies like beer can chicken, bbq cabbage, bbq creme brulee, etc. that will make you guest say WOOW when they see it and again when they taste it.

It is easy to follow and has many pictures to illustrate.. a must have

I love "Sauces, Rubs, and Marinades" for me it's the book that really made my concoctions jump up and talk to ya. Steve lays down a good base for trying new things and experimenting. The homemade Lemon-Pepper is great, and the Herbes de Provence receipe is much better than anything I've ever bought. In my family at Christmas time our gifts are usually of a cooking nature, and my brother always sends spices from Penseys, this year I'm going to knock his socks off with things that are coming out of my kitchen.

Although it's sacraledge another book that's turning into a go-to book is Paul Kirks " Championship Barbeque". His combinations of flavors are right on, and his receipes are usually quite simple.